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Chives

 
Chives (Allium Schænoprasum).—A mild substitute for the Onion in salads and soups. The plant is a native of Britain, and will grow freely in any ordinary garden soil. Propagation is effected by division of the roots either in spring or autumn. The clumps should be cut regularly in succession whether wanted or not, with the object of maintaining a continuous growth of young and tender shoots. At intervals of four years it will be necessary to lift, divide, and replant the roots on fresh ground.
 
Description
Chives grow in clumps, with their round, hollow, grass-like leaves reaching a height of 9 inches or so. The stems are firm, straight, smooth, and, like the leaves, bright dark green. The flowers, which bloom for two months in midsummer, form round deep purple or pink globes that make an attractive garnish.
Culture
The easiest way to start chives is to dig a clump from an established patch to transplant into your garden. They are also easy to start from seeds. Plant them directly in the garden as early in spring as the soil can be worked. Seeds can be planted as late as 2 months before the first fall frost.

Chive seed germinate easily, but slowly. Sow seed about 1/2 inch deep in flats containing a peat-based soilless mix. Maintain constant moisture and a soil temperature of 60 to 70 F. In four to six weeks, the young plants can be planted outdoors, preferably after all danger of frost is past. Chives can also be direct seeded outside when the soil is warm, but then few if any leaves should be harvested that first year. Chives may be propagated by simply dividing large clumps into smaller clumps of about 5 bulbs each at any time during the growing season. All plantings should be divided every two to three years to prevent over-crowding. Space plants 4 to 15 inches apart in rows 20 or more inches apart, depending on the width of the cultivator that will be used. Chives are bothered by few disease or insect pests.

Harvesting
Leaves can be harvested after established plants are 6 inches tall. To harvest, simply cut the leaves 2 inches above the ground. Usually, in home gardens or small herb operations, all the leaves of a clump of plants are not cut off at one time. This allows that same clump of plants to be cut over and over again throughout the growing season. The new growth, however, will be very tender. All plants should be cut regularly to encourage new bulblets to develop, to prevent leaves from becoming tough, and to prevent flower formation.

Use
Snip with scissors than cut with a knife. The snipped chives give a hint of onion flavor to egg dishes, cheese soufflés, salads, soups, cream cheese sandwiches, and sour cream dressing for baked potatoes. Chive butter is great with grilled chops and steak.

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